See Also: Veal Scallopini(recipes)
Breaded Veal Scallopini with Exotic Mushrooms(recipes)
Southwest Scallopini(recipes)
Chicken Scallopini with Lemon-Caper Sauce(recipes)
veal(dictionary)
veal(encyclopedia)
veal(dictionary)
Veal Parmigiana(recipes)
Veal Cordon Bleu(recipes)
Veal & Spinach Rolls(recipes)

Veal Scallopini (recipes)


Veal Scallopini

Yield: Makes 4 servings



Ingredients:



4veal cutlets, cut 3/8 inch thick (about 4 ounces each)

1/4cup (1/2 stick) butter or margarine

1/2pound fresh mushrooms, thinly sliced

2tablespoons olive oil

1small onion, finely chopped

1/4cup dry sherry

2teaspoons all-purpose flour

1/2cup beef broth

1/4teaspoon salt

1/8teaspoon black pepper

2tablespoons whipping cream

Hot cooked pasta

Fresh bay leaf and marjoram sprigs for garnish (optional)









Preparation:





1.Pound veal with meat mallet to 1/4-inch thickness; pat dry with paper towels. Set aside.2.Heat butter in large skillet over medium heat until melted and bubbly. Cook and stir mushrooms in butter 3 to 4 minutes or until lightly browned. Remove mushrooms with slotted spoon; set aside.3.Add oil to butter in skillet; heat over medium heat. Add veal; cook 2 to 3 minutes per side or until light brown. Remove veal; reserve.4.Add onion to same skillet; cook and stir 2 to 3 minutes or until soft. Stir in sherry; boil over medium-high heat 15 seconds. Stir in flour; cook and stir 30 seconds. Stir in broth; bring to a boil over medium heat, stirring constantly. Stir in reserved mushrooms, salt and pepper. Add veal to sauce mixture; reduce heat to low. Cover; simmer 8 minutes or until veal is tender. Remove from heat.5.Remove veal to serving plates. Stir cream into sauce mixture; mix well. Cook over low heat until heated through. Serve over pasta and veal.